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The key to poaching chicken (or fish, for that matter) is to make sure that the water barely moves. You bring your cooking liquid to a boil and then reduce it to a very slow simmer–hardly any bubbles at all. While your food is poaching, you should smell nothing.

Poaching chicken cutlets keeps them very moist and soft. They become the perfect foil for any sauce you choose. For this recipe, I have chosen to make a pure roasted pepper purée–just seasoned with salt, pepper and lemon juice. Capers and olives give it an extra flavor boost. The chicken is fresh and light and the perfect addition to a summer buffet. If you want a spicier chicken, use the Herb Sauce I’ve recommended for the Sliced Steak.

Rinse cutlets and trim neatly. Arrange cutlets in skillet so that they barely overlap. Pour chicken broth over them. They should be three-quarters covered with liquid. Bring broth to a boil over medium flame and quickly reduce to a low simmer. Simmer cutlets about eight minutes on one side before turning them over and poaching them another four minutes. Allow cutlets to cool in the broth.

While cutlets are cooling, purée roasted peppers in processor until they are very smooth. Scrape out of processor into a mixing bowl and season with salt, pepper and lemon juice. Set aside.

Remove cooled cutlets from liquid. Cut them into thirds on the bias.

Rinse and dry lettuce well. Line a serving platter with lettuce leaves. Arrange chicken slices attractively on top of lettuce. Spoon a little sauce over each chicken section. Serve any remaining sauce on the side. Scatter capers, olives and parsley over the top. Serve at room temperature.

Notes:

Yield: Serves: 8

*Note: Marinate chicken fingers and fry them or coat them in crumbs and bake them. My Grandson ate them all up before dinner.